Chocolate - recipes and techniques from the Ferrandi School of Culinary Arts
- Originaltitel
- Chocolat (Flammarion )
- Författare
- (Photography by Rina Nurra translated from the French by Ansley Evans and Carmella Moreau.)
- Språk
- Engelska
| Förlag | År | Ort | Om boken | ISBN |
|---|---|---|---|---|
| Flammarion | 2019 | Frankrike, Paris | 302 sidor. colour illustrations 29 cm | 978-2-08-020406-6 |